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Meatless Monday: Sweet potato and black bean soft tacos

This recipe is a throwback to one of my favorite Mexican-style, local-fresh restaurants in the world: Taco Tanto's in Kent, Ohio. These tacos were my go-to meal if Sarah and I didn't have time to cook.

2 medium sweet potatoes, peeled and cut into small chunks

1 cup mixed greens, roughly chopped

1 small bunch cilantro, roughly chopped

1 cup black beans, rinsed

2 tablespoons Italian dressing, divided

6 6-inch flour tortillas

6-8 grape tomatoes, quartered

1/2 cup shredded Mozzarella cheese (more is good, too)

hot sauce and lime wedges, to pass alongside

Steam sweet potatoes in a small pot until a fork prick glides cleanly through the potatoes.

Meanwhile, mix greens and cilantro in a small bowl. Combine black beans and 1 tablespoon Italian dressing in another small bowl.

Mash steamed sweet potatoes with the back of a fork in another small bowl, incorporating the remaining 1 tablespoon Italian dressing.